Directions

In a bowl, combine cubed meat with chili powder and salt. Toss to coat.Press the "Saute" button on the Instant Pot and add the olive oil.Add in onions and saute until softened.Add in tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute.Add in seasoned meat.Pour in salsa and beef brothCover and lock the lid.Press "Keep Warm/Cancel" on the Instant Pot and then press the "Meat/Stew" button to switch it to the pressure cooking mode. Set cook time to 35 minutes.Let the pressure release naturally.Unlock lid and remove meat. Shred with two forks. Use leftover liquid as a gravy if desired

Add any additional salt and pepper if needed.Top with chopped cilantro and a squeeze of fresh lime juice.Slow Cooker InstructionsBrown meat before placing in slow cookerPlace meat and all ingredients except cilantro and limes into slow cooker.